This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.
3 zucchini, washed, ends cut
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese
Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.
Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.
Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.
I really don’t have an established recipe for catfish but there are a few things I like to do. First cut your fillets into 2” nuggets then soak in buttermilk, salt and pepper. This will enhance the flavor of the catfish and reduce the fishy taste.
Next crush some chiccarones (pork rinds). Mix with almond meal/flour and Cajun seasoning. We like Comeaux that we picked up in Louisiana.
Get your deep fryer ready by putting oil in it to the appropriate line and heating until a drop of water pops.
Now take each nugget out of the buttermilk and cover with the dry mixture and place in the deep fryer basket. You will have to do this in batches. When they are brown and have risen to the top of the oil remove and place on a paper towel lined cookie sheet. Make sure to sprinkle with salt immediately after removing from the oil.
I always like tartar sauce with my catfish nuggets and it is very easy to make. You’ll need at least mayonnaise, mustard and pickles (we prefer dill but if you have sweet pickles or relish you can use that). I also added some pimientos this time. I don’t measure anything when I make this but you want about 1 cup of mayonnaise, 1 tablespoon of mustard and ¼ cup finely chopped pickles. Mix well and voila – tartar sauce.
If you want to make this a healthy meal, add cut fruit.
Since we started doing the Ketogenic diet, we had to make some adjustments to our snacks. We used to eat Cheez-It’s, cereals, some candy and the likes. Now we can have pork rinds, sunflower seeds, cacao (unprocessed chocolate) as a treat, and a variety of nuts such as almonds, macadamias & walnuts. Here are some of the snacks we currently enjoy if you want to give them a try.
I think it was hard to give them up at the beginning because we were so used to the carbohydrates. Now I don’t really miss them. I have made crackers and bread. They do have a slightly different texture and taste different but we have adapted and enjoy them. I have made pizza crust from eggs as well as cauliflower and they each have there own advantages.